Cut the potatoes into thin slices; aim for 1/8 - 1/4-inch thickness. A mandolin makes short work of this and keeps the slices uniform.

Soak the slices in a bowl of iced water for 15-30 minutes. Rinse and drain the slices. Line them on a towel and wait until they are completely dry. Tip: This step can be skipped if you are running short on time, but the chips will not be as crisp.

Whisk oil of choice and Sriracha together until completely incorporated.

Thoroughly coat the dried potato slices in the Sriracha mixture, then line them up on the baking sheets, 1/4 inch apart, and sprinkle with salt.

Bake, rotating the baking sheets halfway through, until potatoes are crisp and golden brown, about 30 - 35 minutes. Watch them carefully during the last few minutes, as they can scorch if overcooked.

Spread out the cooked potato slices on parchment paper. Sprinkle with additional salt if desired. Just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the salt to adhere to.